Thursday, 1 January 2015

Fragrant cumin rice

Let's begin with basics. Rice. A staple at many meal tables around the world. A food so common where I come from that "to eat lunch/dinner" is often referred to as "to eat rice."

While there are many varieties of rice now available, my favourite, and most often used is basmati. I like it for its elegant long grains and the delicate texture. I like my rice to remain separate, each grain fluffy and cooked just right. To achieve this, I think two things are important. One, is to wash the rice first until the water runs clear. If I have time, I will sometimes soak the rice for half an hour before cooking. But this is not always possible, and a good wash should be just fine. Second, the proportion of water to rice should be right to achieve the desired texture. I use one part rice to one and a half parts water. If I have soaked the rice prior to cooking, I will use equal parts of water and rice.

I know people who cook their rice much like you would cook pasta - in a large pot with a lot of water and then drain the excess water. I cook my rice covered and on a low heat. Once the water has been absorbed, I turn off the heat and let the pan remain covered for a few minutes before I fluff up the rice.

While plain rice is the everyday side dish, I like to add different flavourings to it every so often. Fragrant cumin rice is firm favourite in our home.

Fragrant Cumin Rice

Serves 4

2 cups basmati rice

2 tablespoons oil

1 large onion, sliced

2 teaspoons cumin seeds

2 rampe leaves, cut into two inch lengths

salt

3 cups chicken stock

Wash the rice in several changes of water. Drain. Heat oil in a pan, and saute the onions till translucent. Add the cumin seeds and rampe leaves and give it a stir before adding the drained rice. Saute, making sure the grains of rice get coated in the oil. Add salt and the stock. Stir. Then cover with a tight lid and bring to the boil. Once bubbling, turn the heat to the lowest and let the rice cook till all the water has been absorbed. Turn off heat. After a few minutes, uncover and fluff up the rice. Serve hot with a curry or as an accompaniment to grilled/roasted main dish.

If there are any leftovers, they can be stored in the fridge for a few days, or in the freezer for several weeks. To reheat, microwave or heat in a low oven till piping hot.

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Welcome!

I am many things, depending on who you ask. Mother of two school-going kids. Wife of CSI-ing forensic scientist. Nerdy academic. Permanent day dreamer. Lover of nature. Learner of photography. Seeker of patience. Celebrator of simple joys.

And always, always, obsessed with food.

One of the things that bring me joy is cooking - especially, cooking wholesome meals to share with the people I love.

This little space is my culinary photo journal - a way of documenting my eternal obsession with food and sharing some of my recipes.

Enjoy your visit!

Common spices in my kitchen

My Kind of Food

My pantry is filled with a vast range of spices and these I use to tweak almost every recipe to make it uniquely mine. A spoonful of mustard and a dash of chilli powder add oomph to a basic mac and cheese. A sprinkling of whole cumin seeds into beaten eggs make a great addition to omelettes. A cup of tea isn't complete without a cinnamon stick, a few cloves and a couple of bruised cardamom pods.

I aim to cook simple, wholesome meals most of the time, with a few decadent treats added in to keep things interesting.

Spices can be fiery or fragrant

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I welcome all comments and questions. Feel free to contact me at asprinklingofspice@gmail.com or viaFacebook.

However, if it is a query regarding a specific post on the blog, the best way of contacting me would be to leave a comment on that post. I aim to respond to all questions and comments as soon as I can.